MVP-001: Food Fundamentals and Chemistry

The course on Food Fundamentals and Chemistry has been designed to acquaint the students with the principles of food science, food chemistry, processing, preservation, packaging, analysis and food safety. The course is meant for all the science graduates/food technologists/food safety and quality professionals who are interested in enhancing their knowledge and competencies in the following areas:Principles of food science and sources of food.Chemical composition and nutritional importance of foodTraditional and novel food processing technologies, food additives and their effects on various nutrientsBasics of food safety and food spoilageFood preservation methods and preservativesFood packaging materials, methods and related regulationsQuality testing techniques for physical, chemical and sensory analysis of foodWastes management in a food industry/establishmentThe course will discuss various aspects of food basics and chemistry through e-content and 40 video lectures in a span of 12 weeks. There will be quiz/assignment every week.

Publishing Week

Title of the Video

Week-1

1. Food basics

1. Cereals and legumes as food

1. Oilseeds and horticultural crops as plant sources of food

Week-2

1. Basics of meat and meat products

1. Basics of fish and egg products

1. Basics of milk and milk products

Week-3

1. Introduction to health food, comfort food and nutraceuticals

1. Ayurvedic medicinal foods, honey and organic food, Genetically modified food

1. Water in food

Week-4

1. Structure and physicochemical properties of carbohydrates

1. Applications of carbohydrates and effect of processing on carbohydrates

1. Proteins: structure, classification and properties

1. Enzymes and their utilization in food industry

Week-5

1. Structure, classification and applications of lipids

1. Properties of lipids and deteriorative changes in lipids

1. Fat soluble vitamins

1. Water soluble vitamins

Week-6

1. Minerals in food

1. Preservatives and antioxidants used in food

1. Colouring agents, flavouring agents & sweeteners used in food

Week-7

1. Sample collection and preparation for food analysis

1. Sampling plan, standards and sampling techniques for food analysis

1. Physical quality analysis of food

1. Chemical quality analysis of food

Week-8

1. Chromatographic techniques used in food analysis

1. Spectroscopic and hyphenated techniques used in food analysis

1. Basics of sensory evaluation of a food product

1. Sensory tests used in sensory evaluation of food

Week-9

1. Minimal processing of food

1. Thermal processing of food

1. Cooling and freezing of food

Week-10

1. Food drying and dehydration

1. Novel food processing technologies

Week-11

1. Food contamination and spoilage

1. Basics of food safety

1. Management of solid wastes in food industry

1. Management of liquid wastes in food industry

Week-12

1. Packaging materials and forms used for food

1. Packaging techniques and machines used for food

1. Packaging and labeling of food